This holiday season, we have so many yummy options to purchase or make. Lefse, Swedish meatballs, latkes, hams, roasts, chestnut stuffing, and so much more to boast. An Owner’s Special shrimp ring is sure to please and Field Day BOGO’s will put your closet at ease. A Tofurkey is ready to take and bake and gluten-free pies or pie crusts may cut some time. If you are looking for a crowd-pleasing side, here’s a roasted veggie dish that sounds quite fine.

Ingredients

3/4 lb. Brussels sprouts, trimmed and halved

2 large carrots, peeled and sliced into 1/2” pieces

2 tbsp. extra-virgin olive oil

1 tbsp. balsamic vinegar

1 tsp. chopped rosemary leaves

1 tsp. chopped thyme leaves

1/2 c. toasted pecans

1/2 c. dried cranberries

Kosher salt

Freshly ground black pepper

 

Oven Directions

1. Preheat oven to 400°. Scatter vegetables on a large baking sheet. Toss with oil, balsamic vinegar, rosemary, and thyme. Season with salt and pepper.
2. Bake for 20 to 25 minutes, shaking the pan halfway through.
3. Before serving, toss roasted vegetables with pecans and cranberries.

Air Fryer Directions

1. In a large bowl, toss vegetables with oil, balsamic vinegar, and herbs. Season with salt and pepper.
2. Place vegetables in air fryer basket and cook at 400° for 10 minutes, shaking halfway through.
3. Before serving, toss roasted vegetables with pecans and cranberries.

 

Nutrition (per serving): 272 calories, 5 g protein, 30 g carbohydrates, 7 g fiber, 19 g sugar, 18 g fat, 2 g saturated fat, 166 mg sodium